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Asian Meatballs with Sesame Lime Dipping Sauce Reviews

Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart — but they're just as moist and irresistible.

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Reviews

subbed turkey for veal and onions for water chestnuts.
they cook really fast -- in about 10 minutes
my 7 guests devoured a double recipe in no time.

rvburke1
/ 01.01.2016

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It is a shame that the photograph is so unappealing.

A Cook
from Oklahoma
/ 11.23.2015

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This is one of the best recipes ever from a food magazine. I just found the page I ripped out of Gourmet may 1997 but never made it until last month. I had no water chestnuts and used half pork half ground dark turkey as ground veal wasn't available and have made it four times this month. A huge hit with the kids and the adults as well! Quadrupled the recipe for a dinner party for 15 people, 5 adults 10 kids and it was all gone. Made snow peas as a side. Can't go wrong.

planthead
from Rhinebeck NY
/ 12.23.2014

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One of the most spectacular recipes. We use turkey meat vs veal and pork. We use whatever milk is in the fridge and we use cilantro from a tube that you can find in your product section. Love it!!!

babyleaf
from Boston, MA
/ 05.11.2014

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Added 1/2 tsp of ground ginger and they were very good and easy. I made appetizer sized 1" meatball servings with a sweet and sour sauce for a reception. Big hit at the party.

A Cook
from Sacramento, CA
/ 02.01.2012

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Made with a few changes:
Added ground ginger to meatballs.
Used ground beef instead of veal.
Used honey instead of sugar, left out the water in the sauce.
Poured some of the sauce over the meatballs last minute while they were still in the oven, let them caramelize a little on top.

Chicviolin13
/ 11.09.2011

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I found the original
recipe bland however
with added garlic,
green onion, fresh
ginger and a bit of
hoisin sauce I was
very satisfied!

eloise_eats
from T-burg, NY
/ 02.07.2011

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This recipe was a great starting
point for an Asian meatball-
definitely lends itself to
improvisation. I left out the water
chestnuts to save another visit to
the shops and instead added spring
onions finely sliced, grated fresh
ginger and garlic (about a teaspoon
of ginger and one good sized
clove of garlic) together with a
generous pinch of brown sugar.
I made the meatballs smaller
than suggested (1 tbsp each) and
served them as a
canape on their own. Delicious, and
popular with both young and old!!
Think next time I will try them with
a thai beef salad style of dressing
as a dipping sauce.

juniperest
from South Australia
/ 12.25.2010

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Our house loved this recipe. Quick and easy just perfect for a weeknight dinner. I made double the sauce as the rice soaked it all up and it was too delicious not to double!

caponironi
from tempe, AZ
/ 07.19.2010

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I'm also surprised to see negative
reviews. Note that fresh water
chestnuts are awesome in this dish
if yoiu can find them - they're in
some Asian markets. A more complex
dipping sauce using spicy red
sichuan pepper oil, scallions and
ginger makes a better addition than
the simplistic lime sesame sauce.